Janes' Pumpkin Chiffon Pie

Yields:	1 pie
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3	large	eggs	separated
1	cup	sugar
1 1/4	cups	pumpkin (canned)
1/2	cup	milk
1/2	teaspoon	salt
1 1/4	teaspoons	pumpkin pie spice
1	package	gelatin	unflavored (enough to gel 2 cups)
1/4	cup	water	cold
1	x	whipped cream	for garnish

Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice.

Cook in top of double boiler until thick.

Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat.

Mix and cool.

When thickened, beat egg whites until foamy, then gradually add remaining sugar.

Beat until egg whites hold peak.

Fold into pumpkin mixture.

Pour into 9-inch baked pastry shell.

(I used a quiche dish.)

Chill.

Garnish with whipped cream.

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Ok, sorry, I finally found the flour amount in the recipe. Will try it now.

Reviewed by jnrfitz